When I first started cooking, I used paring knives. Paring knives are small knives that I used to cut fruits. As the years went on, I started using bigger knives. Nowadays I use a 5 inch Japanese Santoku knife (I think I'm due for an upgrade, though!) Whenever I'm cutting food on a cutting board and I need to scrape the food into a bowl or pan, I have a little tip for keeping my knife blade sharp. Instead of scraping the food into the bowl or pan using the blade, I use the back of the knife. This way, the blade doesn't get dull, which is really dangerous since you're more likely to cut yourself with a dull blade.
Thanks for reading!
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